The Wine Cyclist

Mead on a Monday

by on Feb.15, 2010, under Wine

You can tell I’m really getting settled in Portland as I’ve started fermenting things again.

While I was in Arizona in November, I picked up about 17.5 pounds of mesquite honey. On it’s own, it’s delicious. Fermented into an alcoholic beverage, however, I’m told it’s fantastic. I set two batches a-brewin’ as you see in the picture. A larger five gallon batch (12.5# of honey) started off with a Lalvin EC-1118 yeast strain (vigourous ferment, should have no trouble completing) is on the left. A two gallon batch (5# of honey) using a Lalvin D47 yeast strain (more fruit and aroma development, and with any luck, the yeast will kick out when there’s just a touch of residual sugar left) is on the right.

My plan is as follows: once fermentation is done, I will rack the five gallon batch into two separate 2.5-gallon carboys. I’ll add some oak to one of those carboys and leave the other alone. The two gallon batch will be racked into two 1-gallon carboys. I’ll add some chili peppers to one and leave the other as is. When it’s all said and done, I may try to blend some of these back together, or just bottle them all separately. We shall see…

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1 comment for this entry:
  1. Donald

    Wow… I believe I feel a bit schnockered after reading. Still… sounds tasty.

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